Try this Greek Pasta Salad recipe, or contribute your own.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon white sugar
- 2 1/2 cups cooked elbow macaroni
- 3 cups fresh sliced mushrooms
- 1 cup sliced red bell peppers
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped green onions
- 3/4 cup sliced pepperoni sausage cut into strips
- 15 cherry tomatoes halved
- 1 (4 ounce) can whole black olives
- Carbohydrate 47.1556472009517 g
- Cholesterol 25.03125 mg
- Fat 14.1179512585393 g
- Fiber 3.38885617611954 g
- Protein 12.617549374934 g
- Saturated Fat 5.39968375117164 g
- Serving Size 1 1 Serving (212g)
- Sodium 317.637437244186 mg
- Sugar 43.7667910248322 g
- Trans Fat 0.939231125222771 g
- Calories 371 calories
Step-by-step
- In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar.
- Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni.
- Toss until evenly coated.
- Cover, and chill 2 hours or overnight.
Undercooking the pasta leaves a rigid core that refuses to soften even after hours of refrigeration, whereas boiling the macaroni past the point of structural integrity turns the entire mixture into mush. When boiling the pasta for a cold salad, reduce the standard package cook time by precisely two minutes and rinse the drained noodles under cold running water to arrest the thermal cooking process immediately. This technique ensures the starch molecules retain enough firmness to support the weight of heavy vegetables and cured meats without breaking apart during the final tossing phase.
Olive oil and red wine vinegar form an emulsion that benefits from a brief resting period at room temperature before the solid ingredients enter the bowl. Whisking these liquids alongside dried herbs allows the oregano and basil to hydrate fully within the acid, releasing fat-soluble flavor compounds that simple surface contact cannot achieve. Incorporating a pinch of white sugar cuts through the sharp bite of the vinegar without introducing unwanted sweetness, balancing the overall dressing profile.
Dietary adjustments require only minor swaps that maintain the structural integrity of the dish. Substituting the standard wheat macaroni with a certified gluten-free alternative made from chickpea flour adds extra protein while keeping the carbohydrate load manageable for sensitive diners. Vegans can omit the feta cheese entirely and replace the pepperoni strips with marinated artichoke hearts or smoked tofu cut into matching batons to preserve the necessary textural contrast.
Allowing the assembled mixture to rest in the refrigerator for at least two hours gives the raw mushrooms and bell peppers sufficient time to absorb the vinaigrette while softening slightly. Consume the leftovers within three days of preparation, as the high water content in the fresh tomatoes and sliced olives will eventually compromise the texture of the vegetables.
